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Friday, May 21, 2010

Italian Utica Rome Upstate NY Greens Sauteed Escarole Recipe

Greens, Greens and more Greens. If you haven't visited Utica/Rome area Upstate NY, here's another speciality they are noted for making....wonderful Escarole, healthy, full of vitamins, and oh so good. Of course the locals will tell you where to go to get the best, they are not all the same. Many preferences, and then there are always the authentic versions, so while your up there always ask someone where to get the best greens. Or maybe our readers will be willing to give their opinions. Check out the video below I updated this post in 2013.

This is the dressed up version, you will find this recipe at the end of the post.

You can add sausage, Italian, peppers, potatoes, mozzarella cheese. You can absolutely go crazy with greens....Everywhere you go in Utica/Rome area they make them different. Obviously some are better than others. I love garlicky flavored greens, not just a hint of flavor, so I put more garlic in. My kids love the above version with sausage, potatoes, prosciutto, peppers, topped with mozzarella melted and bread crumbs.

A great side dish and so healthy for you! Italian Sauteed Escarole...garlicky with extra virgin olive oil and a little heat! ....tender greens you are going to love~ I make three different version here is just one of them. Every restaurant makes these different. Some made with prosciutto, potatoes, peppers, the versions can go on and on. If you make the basic recipe, you can add your hearts desire. I love mine with mozzarella on top and bread crumbs. It's all your preference. Utica/Rome is noted for their Chicken Riggies, Italian Greens, Pusties, Tomato Pie, Half Moon Cookies, Cannoli, just to name a few there is so much more. I could probably write a book just on the fabulous foods of Utica/Rome NY...someday I may just find the time to do that.

Mom used Escarole in soups, with beans, and just plain sauteed....every time we got a plate of these they were gone in no time!

Wash escarole well in a sinkful of water, then lift out and drain. Cook escarole in a 7- to 8-quart heavy pot of boiling salted water until tender, about 10 minutes, then drain in a colander.

Heat oil in same pot over moderately high heat until hot but not smoking, then saute garlic and red pepper flakes, stirring, until garlic is golden, about 1 minute. Add escarole, stirring to coat with oil, then increase heat to moderately high and cook, uncovered, stirring occasionally, until escarole is tender and most of liquid is evaporated, 8 to 10 minutes. Season lightly with sea salt.

I always see Escarole at the store and just thought it was for salad, didn't know it could be cooked into such a yummy dish. I love all your suggestions for additional ingredients to add add to it, great recipe.

All three versions are a huge comfort food for me! My grandma and mother prepared escarole similar to #2. Now I just know I'll be wishing for them after reading this post! ♥ 2 U my friend, and thanks for the flashback.

Oh, this post brings me back! My aunt Mary (born in Italy) loved to use escarole in the same ways you describe - soups, especially but also fried up with garlic. Thank you for reminding me. You have great recipes here. Next trip to the green grocers, I'm buying a lovely, healthy, green bunch of it!

I am soo excited to have stumbled onto your blog. I live in GA but, am from Rome NY. Your spice cookie is the exact same recipe that my grandmother gave me. I use to have one for pink cherry cookies. Do you have one?

Hi Rachael, thank you, my husband is from Rome NY! such a coincidence :) the recipe I have is made with marachino cherry juice and pinole nuts....if you would like that one email me ...the address is on the blog...thanks will be happy to send to you it was my Aunts who has long since passed...

I lived in Oneida NY for twenty years and never had Utica Greens until last month. GREAT! I have lived in the south of Georgia for the past twenty five years and never had Shrimp and Grits until last month. GREAT! Go figure.sa

Have lived in the Utica area all my life until 4 years ago. My mom and grandmother used to cook escarole greens all the time, my favorite being greens and beans.We used to eat the fried greens in sandwiches on Saturdays for lunch!!! Thanks for the "greens" recipe!!!!!

It's unfortunate I have never met anyone in my lifetime that didn't either have a family member or know someone who has passed fr...

About Me

My blog was created in 2009. When I first started blogging my main inspiration was keeping Mom's memory alive through her recipes she left behind. Cooking those recipes keeps her with us. My two grown sons and family members now have all the family traditional recipes in one place. This blog is dedicated to the memory ofMargaret Ann Fanelli Colenzo.